Ice Cream Kolacky

Ice Cream Kolacky


"This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling."

Ingredients {{adjustedServings}} servings 504 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, use your hands. Rubber gloves will help cut down the cold temperature from the ice cream.) When dough is smooth, shape into ball and refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle with confectioners' sugar when cool. Eat and enjoy!
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Reviews 82

  1. 100 Ratings


This recipe has been in our family for over 50 years. We use it every Christmas season. There is a slight difference in rolling out the dough. We roll it out paper thin, then add Solo Brand Poppy Seed, Almond, or any type of preserves you like. When we cut out the dough with a glass, we fill it, then we fold the corners to make a small popover, then we pierce it with a fork to keep it together. We cook them for 12- 14 minutes. Everything else is pretty much the same. If you would like more info, contact me via email. This is a wonderful recipe.


These were beautiful! I didn't need to add anything extra to them. I used Haagan Daaz(sp?) Vanilla and added it with my hands because I don't have dough hooks, and I had to defrost myself several times with warm water. I realize now I could have worn gloves, but it doesn't matter. I rolled the cookies to about 1/4 inch thickness, and made the holes with my thumb. I filled the holes with strawberry preserves. The cookies were perfect, good flavor, texture, and appeararance. Also easy to make. MAke this recipe!!!


I made several batches of these over the holidays, and received many compliments! I used apricot, raspberry and sour cherry preserves. Also, I used large cookie cutters to make them look especially festive!